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Fragrant Butternut Curry with Tofu

Fragrant Butternut Curry with Tofu

Fragrant Butternut Curry with Tofu

with chilli flakes and crunchy peanuts

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A recipe conveniently customised just to your liking.

Tags:

Quick

•Vegan

•Veggie

Allergens:

Soya

•Peanut

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

1 sachet(s)

Massaman Curry Paste

1 unit(s)

Scallion

180 grams

Tofu

(Contains: Soya)

20 grams

Peanuts

(Contains: Peanut)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 sachet(s)

Dried Chilli Flakes

1 pack(s)

Coconut Milk

1 unit(s)

Lime

300 grams

Diced Butternut Squash

120 grams

Peas

150 grams

Jasmine Rice

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)3525 kJ

Energy (kcal)843 kcal

Fat38.9 g

of which saturates18.1 g

Carbohydrate97 g

of which sugars19.7 g

Dietary Fiber7.7 g

Protein32.7 g

Cholesterol0.3 mg

Salt2.9 g

Potassium223.8 mg

Calcium202.3 mg

Iron0.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Pan with Lid

•Pot with Lid

Cooking steps

Cook the Rice

1

Pour 300ml cold salted water (per 2P) into a medium pot with a tight-fitting lid.
Stir in the rice and bring to the boil.
Once boiling, lower the heat to medium, cover with the lid and cook for 12 mins.
Once cooked, remove the pot from the heat.
Set aside for 12 mins or until ready to serve (the rice will continue to cook in its own steam).

Get Prepped

2

Trim and thinly slice the scallion. Quarter the lime. Chop the tofu into 2cm cubes,
Stir the coconut milk (or shake the packet) to dissolve any lumps.
Place a large pan over medium-high heat with a good glug of oil.
Once hot, fry the tofu and butternut until just golden, 6-8 mins.

Simmer the Curry

3

Add the lemongrass paste and fry until fragrant, 2-3 mins.
Stir in coconut milk, massaman paste, chilli flakes (use less if you don't like spice) and 75ml water (per 2P).
Cover and simmer until the butternut is softened, 8-10 mins. When there's 1 min of cooking time left, add the peas and allow to warm through.
Season to taste with salt and pepper. Add a splash of water if you feel it's too thick.

Dish Up

4

Divide the fragrant rice and curry between deep plates or bowls.
Scatter sliced scallion and peanuts over the top.
Finish off with a squeeze of lime juice.
Serve any remaining lime wedges alongside.

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